Vegan Burritos with Black Beans and Mexican Rice (Make-and-Freeze)
These humble vegan burritos might seem simple, but with saucy black beans and seasoned Mexican rice made from scratch, they don't skimp on flavor. They DO skimp on cost, saving you about of $2.10 per burrito compared to the store-bought kind. Batch cooking for the win!
Prepare the black beans and rice according to recipe instructions.
Bring your tortillas to room temperature, or warm them slightly for even better pliability. One by one, lay down a tortilla, then spread about 1/4 cup of rice and 1/4 cup of beans on one side. If using, add a little bit of vegan queso and/or salsa.
Fold the tortilla over the filling, then press it down on the other side and push the filling back a little bit. (See photos in the blog post for a visual aid). Fold in the sides, and then, holding in the sides, gently roll up the burrito. Proceed to fill and roll the rest of the vegan burritos.
Eat warm, or freeze for up to a month to eat later. To freeze your vegan burritos, lay them out on a baking sheet lined with parchment paper, and stick it in the freezer. Once the burritos have frozen, you can transfer them to a bag or airtight container of your choosing.
To reheat frozen burritos in the microwave (tested using an 1100-watt microwave), place on a microwave-safe plate and microwave for 1 minute 30 seconds. Flip over the burrito, letting it rest for 30 seconds, then microwave it for another 1 minute 15 seconds. Enjoy hot.
GLUTEN-FREE: I tried out the Mission gluten-free tortillas so that Brent could get in on the burrito fun. Sadly, those tortillas were terrible, breaking at every turn when I tried to fold them. If anyone knows of better options, let us know in the comments!NO INSTANT POT: In the blog post I link to stovetop recipes that can be used instead.OTHER MIX-INS: Feel free to mix and match the filling, just try to keep the amount of filling to about 1/2 cup. I share many more suggestions in the blog post.NUTRITION COMPARISON: One Amy's non-dairy burrito has 310 calories, 52g carbohydrates, 10g protein, 8g fat, and 8g fiber. My vegan burritos are higher protein, lower fat, and higher fiber.